References
- Armenta S, Garrigues S, De la Guardia M. 2007. Determination of edible oil parameters by near infrared spectrometry. Anal Chim Acta. 596(2):330–337.
- Armstrong DJ. 2009. Food chemistry and US food regulations. J Agric Food Chem. 57(18):8180–8186.
- Barron LJ, Hierro MTG, Santa-María G. 1990. HPLC and GLC analysis of the triglyceride composition of bovine, ovine and caprine milk fat. J Dairy Res. 57(4):517–526.
- Dvořá L, Lužová T, Šustová K. 2016. Comparison of butter quality parameters available on the Czech market with the use of FT NIR technology. Mljekarstvo/Dairy. 66(1):73–80.
- Gunstone FD. 1996. Fatty acids—nomenclature, structure, isolation and structure determination, biosynthesis and chemical synthesis. In: Fatty acid and lipid chemistry. Boston (MA): Springer US; p. 1–34. ISBN 978-1-4613-6852-6.
- Hermida M, Gonzalez JM, Sanchez M, Rodriguez-Otero JL. 2001. Moisture, solids-non-fat and fat analysis in butter by near infrared spectroscopy. Int Dairy J. 11(1):93–98.
- Huang H, Yu H, Xu H, Ying Y. 2008. Near infrared spectroscopy for on/in-line monitoring of quality in foods and beverages: a review. J Food Eng. 87(3):303–313.
- Javidnia K, Parish M, Karimi S, Hemmateenejad B. 2013. Discrimination of edible oils and fats by combination of multivariate pattern recognition and FT-IR spectroscopy: a comparative study between different modeling methods. Spectrochim Acta Part A. 104:175–181.
- Jirankalgikar NM, De S. 2014. Detection of tallow adulteration in cow ghee by derivative spectrophotometry. J Nat Sci Biol Med. 5(2):317.
- Kelsey JA, Corl BA, Collier RJ, Bauman DE. 2003. The effect of breed, parity, and stage of lactation on conjugated linoleic acid (CLA) in milk fat from dairy cows. J Dairy Sci. 86(8):2588–2597.
- Maggio RM, Cerretani L, Chiavaro E, Kaufman TS, Bendini A. 2010. A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils. Food Control. 21(6):890–895.
- Mariani C, Venturini S, Fedeli E, Contarini G. 1994. Detection of refined animal and vegetable fats in adulteration of pure milkfat. J Am Oil Chem Soc. 71(12):1381–1384.
- Mondello L, Casilli A, Tranchida PQ, Costa R, Chiofalo B, Dugo P, Dug G. 2004. Evaluation of fast gas chromatography and gas chromatography–mass spectrometry in the analysis of lipids. J Chromatogr A. 1035(2):237–247.
- Muthanna MC, Mukherji B. 1940. Detection of adulteration in “ghee” (clarified butter) by the ultra-violet fluorescence technique. Curr Sci. 9:120–122.
- Osborne BG, Fearn T, Hindle PH. 1993. Practical near infrared spectroscopy with applications in food and beverage analysis. Harlow: Longman Scientific & Technical; p. 28–33.
- Ramachandra BV, Dastur NN. 1959. Application of paper chromatography to differentiate ghee from other fats. 1. Behaviour of unsaponifiable matter on chromatograms. Indian J Dairy Sci. 12:139–148.
- Rani A, Sharma V, Arora S, Ghai DL. 2016. Comparison of rapid reversed phase high-performance liquid chromatography (RP-HPLC) method with rapid reversed phase thin layer chromatography method for detecting vegetable oils in ghee (clarified milk fat). Int J Food Prop. 19(5):1154–1162.
- Shukla VKS. 1983. Studies on the crystallization behaviour of the cocoa butter equivalents by pulse nuclear magnetic resonance – part I. Eur J Lipid Sci Technol. 85(12):467–471.
- Soliman MA, Younes NA. 1986. Adulterated butterfat: fatty acid composition of triglycerides and 2-monoglycerides. J Am Oil Chem Soc. 63(2):248–250.
- Spink J, Moyer DC. 2011. Defining the public health threat of food fraud. J Food Sci. 76(9):R157–R163.